Bring to boil 2 litres of water with a little sea salt and then add the pasta and leave to cook, stirring occasionally

Pre-heat the oven to 200 C for the peppers and courgettes, and decapitate and excavate the peppers and chop the courgettes before leaving in the oven for c.20 mins on a tray with olive oil and a sprinkling of some of the herbs until soft

Toast the pine nuts on another tray in the oven for a few minutes, being careful not to burn them

Fry the garlic with the herbs de provence or oregano in a pan, before adding the sausage (optional) and sliced cherry / baby plum tomatoes

Once out of the oven, slice the bell peppers into strips and add the vegetables to the sausages and tomatoes in a separate bowl

Drain the pasta and serve with plenty of extra virgin olive oil, grated parmesan, the pine nuts, sausage and vegetables, finished with ground black pepper and sea salt